Tired of store-bought sugar-laden whipped cream? Try this sugar-free homemade maple whipped cream as a topping on ice cream, apple pie, pumpkin pie, or any of your favorite desserts!
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Maple whipped cream is an amazing sugar-free alternative to buying store-bought canned whipped cream with all preservatives and artificial flavors! Homemade sugar free whipped cream is amazingly simple to whip up in about 10 minutes or less plus it tastes so much better!
Ingredients for Maple Whipped Cream
Maple whipped cream only has 3 ingredients so it’s super simple and I usually have all of the ingredients on hand, especially if I’ve been baking lately!
Heavy Cream – Heavy cream is rich and creates amazing fluffy, light delicious whipped cream.
Maple Syrup – Do NOT use artificial maple syrup. Get the real stuff here! You’ll be surprised how much better everything tastes with real maple syrup! This provides sweetness in our whipped cream without using sugar!
Vanilla Extract – Please use real vanilla extract and not imitation. The taste is far superior. Vanilla adds not only flavor but an extra bit of sweetness.
Too busy to make this right now? Pin for later to your favorite Pinterest Board!
Making Sugar Free Whipped Cream
Making homemade whipped cream is actually super simple!
For best results, use a metal mixing bowl and chill in the fridge or freezer for a bit before you start. This helps keep the cream cold and makes it fluffier!
Pour the heavy cream into the chilled mixing bowl and beat on medium speed until doubled in size. Add the maple syrup and vanilla extract and continue beating on medium-high speed until soft peaks form.
Use immediately or store in an airtight container in the fridge until ready to use. It is best to use this within a few hours of making it as it will lose its fluffiness quickly.
- 2 cups heavy whipping cream
- 3 tbls real maple syrup
- 1 teaspoon vanilla extract
- Beat the heavy whipping cream in a large bowl with a hand mixer or in the bowl of a standing mixer until it doubles in size.
- Add the maple syrup and vanilla extract and continue beating until soft peaks form and it is light and fluffy.
- Use immediately or cover and store in the fridge until ready to use.
Chilling your mixing bowl or the bowl of your standing mixer will help in keeping the cream cool while you are mixing it!
To make vegan maple whipped cream, use coconut milk instead of heavy cream. The night before or at least several hours before you plan to use the maple whipped cream, place a can of coconut milk in the fridge to chill.
Remove the can from the fridge carefully so as not to shake or turn it. Carefully, remove the lid and scoop out the solidified "cream" at the top of the can and transfer it to a mixing bowl. Add the maple syrup and vanilla extract and mix light and airy. You may need to allow the cream to warm up slightly if it is lumpy.
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Amount Per Serving: Calories: 298Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 90mgSodium: 23mgCarbohydrates: 9gFiber: 0gSugar: 8gProtein: 2g
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Maple Whipped Cream is a deliciously sweet and creamy addition to any dessert! Whether you’re topping off a slice of pie or dolloping it onto your morning coffee, this recipe is sure to make it extra special. With just a few simple ingredients and a hand mixer, you can whip up a batch of this heavenly goodness in no time. For more whipped cream recipes check out my whipped cream dispenser recipes!